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Russian cake from Verona: the tasty dessert

Russian pie

The Russian cake may seem complex but it is one of the quick and easy desserts to prepare ideal for serving on special occasions!

The Russian cake, contrary to what one might think, is actually a typical product of the city of Verona. The Russian cake from Verona is a real delicacy characterized by a filling based on macaroons, almonds, lemon zest and eggs, all enclosed in a casket of fragrant puff pastry. Ideal at the end of a meal in a lunch or dinner with friends, but also as a snack or breakfast dessert. Furthermore, it can be prepared a day in advance , indeed it is even better because the ingredients will blend better with each other and the result will be even more exceptional.

But why is this typical Veronese dessert so called? According to an ancient legend, this cake was created by a Veronese pastry chef for a beautiful blue-eyed girl he fell in love with. The man was on board a ship docked in the port of Odessa and prepared it just to win the heart of the young woman. Let’s see, then, how to prepare the Veronese Russian cake step by step.

Russian pie
Russian pie

Preparation of the recipe for Russian pie

  1. To make this typical Verona dessert, the first thing to do is to melt the butter in the microwave. If you don’t have it, you can also melt it in a water bath. Once melted, let it cool.
  2. Equip yourself with a large enough bowl and pour the eggs and brown sugar into it.
  3. With the help of a pair of electric whisk, whip the mixture until it is light and fluffy .
  4. Add the grated rind of an untreated lemon and the amaretto liqueur to the mixture. This last ingredient is optional, if you don’t like it or there are children, you can omit it.
  5. At this point the melted butter should have cooled down, therefore, add it to the mixture and continue to mix everything with the electric whisk.
  6. In another bowl, combine the crumbled macaroons with the almond flour, the flour and the sachet of vanilla yeast. Mix everything and add the powder little by little to the dough without letting it disassemble too much.
  7. Take the puff pastry, unroll it and place it on the bottom of a mold and pierce it with a fork . Pour the cake mixture and level the surface. Fold the edges of the puff pastry and bake at 180 ° C for about 50 minutes . The Russian pie is ready to serve.


Russian pie can be stored covered in a cake pan for 2 to 3 days.

The tagliatelle cake is very good. Have you ever tried it?

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